毛霉发酵对豆制品的质构和微观结构的影响  

Study on the Effect of Tofu Fermentation by Mucor on Texture and Microstructure

作　　者：郑晓婷[1] 赵新淮[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2008年第9期33-36,共4页Food and Fermentation Industries

摘　　要：利用质构仪和扫描电子显微镜研究毛霉发酵豆腐的质构和微观结构,通过电泳分析豆腐的蛋白质水解情况,并与未发酵豆腐进行对比。结果表明,与未发酵豆腐相比,发酵豆腐的硬度和黏性增大,内聚性和弹性减小。其微观结构较均匀致密。电泳分析和微结构分析均显示出大分子量的蛋白质在豆腐发酵过程中的降解。The texture and microstructure of Mucor fermented tofu were studied by texture analyzer and scanning electronmicroscopy （SEM）. Proteolysis of tofu was analyzed by SDS-PEGA electrophoresis using unfermented tofu as a control. The TPA profiles showed that hardness and adhesiveness of fermented tofu were increased while the cohesiveness and springiness were reduced. The microstructure of fermented tofu was homogeneous. Results from SDS-PEGA analysis and microstructure analysis both indicated protein degradation during tofu fermentation.

关 键 词：毛霉 豆腐 质地 微观结构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]